Name: Heartbreaker
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M1DT13H50M0.000S
Yield: 4 servings
Ingredients: 8 large taro leaves; 1 1/2 pounds pork shoulder, diced into 2-inch cubes; 8 ounces pork fat or lard; 1 ounce Hawaiian salt or rock salt; 1 cup shoyu sauce; 1 cup sugar; 2 tablespoons ground ginger; 2 tablespoons ground fresh garlic; 2 pounds pork butt; Oil, for frying; 2 ounces Portuguese sausage; 2 ounces smoked pork meat; 4 ounces green cabbage, shredded; 2 ounces carrots, shredded; 2 ounces red onion, julienned; 1 ounce green onion; 4 cups cooked and cooled brown rice; 1/2 cup soy sauce; 1/4 cup oyster sauce; 6 tablespoons butter; 6 tablespoons all-purpose flour; 4 cups beef stock; 1 1/4 pounds all-purpose flour; 8 ounces cornstarch; 1/4 cup kosher salt or 3 1/2 tablespoons iodized salt; 1/2 cup all-purpose flour, for dredging; Panko breadcrumbs, for breading; Vegetable oil, for deep-frying; 4 poached eggs, cooled; Sliced green onions, for garnish

Directions

For the lau lau: Stack 2 taro leaves and place about 5 ounces of the pork shoulder and 1 ounce of the pork fat in the center. Sprinkle with a quarter of the Hawaiian salt. Fold the sides inwards, roll tight like a burrito and wrap in foil. Repeat.
Steam the lau lau for 5 to 6 hours. Let cool.
For the smoked pork: Combine the shoyu sauce, sugar, grated ginger and garlic in a mixing bowl. Marinate the pork meat in the sauce for 24 hours in the refrigerator. Put the meat into a smoker for 4 to 6 hours until firm or until the meat temperature is 165 degrees F.
Cut the pork butt into 1-inch-wide strips, the length of the pork butt. Fry the pork separately in a pan and then incorporate into the fried rice.
For the fried rice: Slick a large sauté pan with oil and heat over high heat. Add the Portuguese sausage and smoked meat and cook for 2 minutes. Add the cabbage, carrots, red onions and green onions; cook for another 2 to 3 minutes. Add the rice, soy sauce and oyster sauce; cook 5 minutes more. Remove from the heat.
For the brown gravy: Add the butter and flour to a medium pot over medium-high heat; cook for 5 minutes. Slowly stir in the beef stock and bring to a boil. Remove from the heat.
For the tempura batter: Sift the flour and cornstarch into a bowl and mix in the salt. Slowly whisk in 5 cups of ice water. If the batter becomes lumpy, use a strainer to get rid of the lumps. Set aside about 2 cups of batter for the tempura-poached egg.
To fry the lau lau: Dredge the lau lau in the flour and dip in the tempura batter. Next, roll them in the panko, pressing to thoroughly coat. In a deep-fryer, cook the battered lau lau until golden brown, about 5 minutes.
To assemble: Dredge the poached eggs in flour and dip in the reserved tempura batter. Deep-fry the eggs for 2 to 3 minutes.
Scoop the fried rice into four bowls and top with a lau lau. Ladle gravy over, then set an egg on top and garnish with green onions.